Roast squash and sage pasta
Roast squash and onion, sweet and caramelised, blended into a creamy sage sauce and topped with walnuts. A cold-evening pasta that mostly cooks itself in the oven.
Method
- Set the oven to 200°C (180°C fan). Peel and deseed the squash and cut it into 2 cm cubes, cut the onion into wedges and leave the garlic cloves in their skins.
- Toss the squash, onion and garlic on a large baking tray with the olive oil, dried sage, salt and black pepper. Roast for 30 minutes, turning once, until the squash is soft and caramelised at the edges.
- When the squash has 12 minutes to go, cook the pasta in a large pan of boiling salted water for the time on the packet. Keep a mugful of the water and drain.
- Squeeze the garlic out of its skins into the empty pasta pan. Add half the roast squash and onion, the oat cream and a ladle of the pasta water, and mash to a rough sauce over a low heat.
- Add the pasta and stir for 1 minute, loosening with more of the water if it needs it.
- Fold in the rest of the squash and onion. Roughly chop the walnuts and scatter them over each bowl.
Tip Taste the sauce before the pasta goes in, as squash varies in sweetness. A squeeze of lemon balances it if it is too sweet.
Per portion
| Energy | 749 kcal |
| Protein | 20 g |
| Carbohydrate | 107 g |
| of which sugars | 23 g |
| Fat | 25 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 0.1 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash600 g
- pasta200 g
- onion1
- garlic2 cloves
- oat cream100 ml
- walnuts30 g
- dried sage1 tsp
- olive oil1 tbsp
